Cover pig trotters with cold water in a large saucepan.

Add 1 teaspoon salt and bring to a boil.

Skim off any scum.

Reduce heat and simmer for 2-3 hours, until meat is falling off the bone.

Remove trotters from broth.

Cool trotters, then roughly chop the meat and skin.

Discard the bones.

Beat eggs in a large bowl.

Add flour, soy sauce, sesame oil, and 1/4 teaspoon salt.

Whisk to combine, then fold in shredded cabbage.

Heat 1 1/2 tablespoons vegetable oil in a 12-inch non-stick or cast iron skillet over medium-high heat.

Pour batter into the skillet and reduce heat to low.

Add scallions, shredded cheese, and trotter meat to the top of the pancake, distributing evenly.

Cover skillet and cook over low heat for about 5 minutes, until golden brown on the bottom and set on top.

Invert the pancake onto a plate.

Add remaining 1 1/2 tablespoons oil to skillet and slide pancake back in, browned-side-up.

Brown until the bottom is set, about 3 minutes longer.

Invert the pancake onto a plate once more.

Drizzle with okonomiyaki sauce and mayonnaise.

Sprinkle with bonito flakes.

Serve immediately.